Month: February 2013

I guess I will call this a California style. I used a same day PJ clone, the toppings are caramelized onion, sauteed mushrooms and steamed asparagus. I have been trying every vegan “cheese” that I can get here in Hawaii and none of them have knocked me out. And then it hit me, why do I need cheese? I don’t, and this tasty pie shows that!

Growing up in Southern California, I wasn’t exposed to anything like a traditional deli. I would get the occasional supermarket pastrami, but it was never really part of my life (like PIZZA :)) Anyway, I thought I would see what I could do to veganise it. So here it is:

1 Cup water

1/2 t liquid smoke

1 T garlic powder

1 t onion powder

2 t paprika

1/8 t crushed red pepper

3/4 Cup vital wheat gluten flour

1/4 Cup garbanzo bean flour

Mix all the dry ingredients well, then add the water and liquid smoke and knead into a smooth dough. The next step is optional, but I think is does improve the final product. Make a brine by mixing 4 T salt, 4 T sugar and 4 T vinegar with 2 cup water. Place the dough and brine in a zip-lock bag and refrigerate overnight. The next day prep a couple of molds (empty cans) spray with cooking spray and dust with the following rub:

4 tablespoons fresh coarsely ground black pepper

2 tablespoons coriander powder

1 teaspoon mustard powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

Pack the molds about 3/4 full with the dough, cover with foil and steam for about 30 minutes. Then transfer to an oven at 325 F for about 15-20 minutes. Cool in the molds on a rack. Un-mold and slice thin, pile high on nice bread, maybe with some nice mustard, and enjoy! seit gesunt

Daiya shreds are mostly tapioca starch based, no soy. I used them on a pizza and a lasagna. Both were good. The lasagna was probably better, as the Daiya didn’t melt very well and for lasagna that fact is not as important. Would I use the shreds again? Yes, but still no magic pizza solution.